Kinetics and Mechanism of Oxidation of Carbohydrates with Chlorine and its Derivatives

Abstract

Abstract The examination of heterogeneous starch oxidation with hypochlorite in buffered systems showed that the oxidation rate was highest at pH 7. During starch oxidation in unbuffered systems the pH of the solution decreased. The hydroxyl groups of starch take an active part in the oxidation rate which decreased when C‐2 and C‐3 hydroxyls were blocked. Investigation of oxidation with chlorine in light and in heavy water suggests that the formation of protons in the acidic medium and repulsion between anions in the alkaline medium decrease the oxidation rate.